Results 151 to 160 of about 2,098 (177)

Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms

2016
Undesirable substances may occur in vegetable species as endogenous substances called antinutrients. Other undesirable compounds may exist in foods through external sources, due to the contamination by pesticides and microorganisms for example. Some of the positive side effects incurring in blanched foods comprise the removal of these substances and ...
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Antinutrients

2023
openaire   +1 more source

Management of Antinutrients in Forages

2022
openaire   +1 more source

Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients

Ultrasonics Sonochemistry, 2021
Sabyasachi Mishra
exaly  

Antinutrients and Allergens in Oilseeds

1983
ROBERT L. ORY, ANTONIO A. SEKUL, ROBERT R. MOD   +2 more
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A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

Molecules, 2022
Dharini Sivakumar, Tinotenda Shoko, Yasmina Sultanbawa   +2 more
exaly  

Antinutrients

BMJ, 1968
openaire   +1 more source

Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa

LWT - Food Science and Technology, 2020
Prashant Sahni, Savita Sharma
exaly  

Nutrient and antinutrient composition of Senecio biafrae (Worowo)

2018
Objective: This study was designed to evaluate the effect of blanching and boiling on the nutritional and antinutrient composition of a a lesser known local green leafy vegetable, Senecio biafrae.Materials and Methods: Fresh Senecio biafrae was purchased from Oje market in Ibadan.
openaire   +1 more source

Potential health benefits and problems associated with antinutrients in foods

Food Research International, 1993
Lilian Thompson
exaly